Nova Scotia Blueberry Flan
"A wonderful fruit dessert, easily made with frozen blueberries if you can't find fresh. The province of Nova Scotia has an abundance of blueberries, hence the name. (Recipe originates with Canadian Living.)"
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1⁄2 cup butter, softened
- 1⁄2 cup white sugar
- 1 egg
- 1⁄2 teaspoon almond extract
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
-
Blueberry filling
- 5 cups fresh blueberries or 5 cups frozen blueberries
- 2 tablespoons orange liqueur
- 1 teaspoon finely grated fresh lemon rind
- 2 cups sour cream
- 2 egg yolks
- 1⁄2 cup white sugar
- 1⁄2 teaspoon almond extract
directions
- Preheat oven to 350F (180C).
- In large bowl, beat butter with sugar until blended, then beat in egg and almond extract.
- In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
- Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside.
- Now make filling.
- Toss together blueberries, liqueur and lemon rind; pour over crust.
- In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries.
- Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp.
- Let cool in pan on rack.
- Refrigerate for 4 hours or until chilled.
- Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.
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Reviews
-
This didn't turn out as I expected, and I think the fault may be with me and not the recipe (so I'm not including a star rating). I used frozen blueberries, and that might have been the problem. I would say do not use frozen blueberries — mine tasted kind of tough when . I thought the blueberry filling would have more of some kind of sauce to hold them together, but it didn't. Not sure is that's because the frozen blueberries were drier than fresh would have been and they sucked up the sour cream filling or not. Also, I was expecting more of a flan on top, but there was only a very thin layer of "flan" for me. I will give this recipe another try using fresh blueberries.
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